Angel food cake light and airy and perfect for spring. 2 cups room temperature egg white 1 3/4 cup sugar divided, 2 tsp cream of tartar, 1 cup cake flour, 1/4 tsp salt, 1 tsp vanilla, zest of 1 lemon. Sift flour and 3/4 cup sugar and salt. Whip egg whites till frothy, add cream of tartar whip until soft and billowy add remaining 3/4 cup sugar a tbs at a time continue to whip the whites until stiff about 5 minutes don't over best. Add lemon Zest and vanilla best just to combine. Fold in flour mixture and scrape into angel food pan 10!inch tube pan with feet. Bake at 325 for 50 minutes or until cake is golden brown and springs back when touched. Cool inverted on feet of pan or on a wine bottle and carefully remove when completely cooled.